Press Releases

DOYLESTOWN, PA, August 25, 2010 – Parkhurst Dining Services is proud to begin dining and catering for Delaware Valley College, Doylestown, Pa, ranked by U.S. News and World Report as one of 2010’s America’s Best Colleges for the eighth consecutive year.

A key component of the Parkhurst dining plan is to use the harvest from DelVal’s on-campus farm as focal ingredients for our fresh, made-from-scratch seasonal menu items. For starters, the campus farm, which features 225 acres of field crops for dairy, livestock and produce, will provide romaine and red leaf lettuce, tomatoes, apples, peaches, cabbage and cauliflower. Frank Hummel, Parkhurst executive chef, says more college-grown food will be used as the partnership continues.

The preparation of farm-fresh foods is a Parkhurst hallmark. Foods are procured through Parkhurst-developed FarmSource, a sustainable sourcing program that initiates partnerships with more than 100 famers and growers in the communities we service to obtain high quality, farm- fresh foods for our guests, while we support the continued growth for local, as well as campus agriculture, by more than 20%.

To enhance the greening of our dining operations, Parkhurst spent fryer oil, for example, is used to help produce bio-diesel fuel versus sending it to a rendering facility to be used for cosmetics or animal feed. Other accomplishments include the switch to biodegradable service ware, onsite pre- and post-organic recycling (composting) of food waste and onsite gardening where possible.

"We are looking forward to the partnership with Parkhurst as we move toward our goal of a more sustainable campus. We are excited about the innovative concepts Parkhurst brings to DelVal, utilizing food raised here on campus and from local farms, as well as redesigning our dining facilities to reflect our desire to better serve our students," says Art Glass, DelVal vice president of finance and administration.

Students will also enjoy a variety of fresh dining options including Bravisimo, cooked-to-order foods from around the world; the Parkside Diner, home-style and ethnic-style foods prepared with traditional ingredients; and Pepperazzi, made-from-scratch fresh-dough pizzas. Other dining highlights include Hemisflavors, a concept that features over 1,000 fresh global cuisine recipes, prepared authentically with raw ingredients indigenous of Brazil, Greece, India, Lebanon, Mexico, Morocco, Thailand, Vietnam and Cuba.

A full line of nutritionally balanced dishes complements these offerings that balance fat, calories and sodium but still creates a naturally nourishing and fabulous-tasting meal – while offering a variety of food options for special diets, including guests with food allergies.

“DelVal is a unique campus, and Parkhurst distinctively meets our needs,” William Lyle, DelVal purchasing director says. “They have answered our students’ desires for more flexibility with a proposal that will allow DelVal to stay ranked as one of America's Best Colleges.”

About Parkhurst Dining Services:

Parkhurst Dining Services provides exceptional culinary experiences and dining services to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and associates every day. Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com

About Delaware Valley College:

Founded in 1896, Delaware Valley College is a multi-disciplinary four-year residential institution on 571 acres Doylestown, Pa, that enrolls 1,700 full-time undergraduates studying 27 majors. It offers an MBA degree, a master’s in Educational Leadership and a wide range of Continuing Education courses. For more information, visit www.delval.edu

DOYLESTOWN, PA, August 25, 2010 – Parkhurst Dining Services is proud to begin dining and catering for Delaware Valley College, Doylestown, Pa, ranked by U.S. News and World Report as one of 2010’s America’s Best Colleges for the eighth consecutive year.

A key component of the Parkhurst dining plan is to use the harvest from DelVal’s on-campus farm as focal ingredients for our fresh, made-from-scratch seasonal menu items. For starters, the campus farm, which features 225 acres of field crops for dairy, livestock and produce, will provide romaine and red leaf lettuce, tomatoes, apples, peaches, cabbage and cauliflower. Frank Hummel, Parkhurst executive chef, says more college-grown food will be used as the partnership continues.

The preparation of farm-fresh foods is a Parkhurst hallmark. Foods are procured through Parkhurst-developed FarmSource, a sustainable sourcing program that initiates partnerships with more than 100 famers and growers in the communities we service to obtain high quality, farm- fresh foods for our guests, while we support the continued growth for local, as well as campus agriculture, by more than 20%.

To enhance the greening of our dining operations, Parkhurst spent fryer oil, for example, is used to help produce bio-diesel fuel versus sending it to a rendering facility to be used for cosmetics or animal feed. Other accomplishments include the switch to biodegradable service ware, onsite pre- and post-organic recycling (composting) of food waste and onsite gardening where possible.

"We are looking forward to the partnership with Parkhurst as we move toward our goal of a more sustainable campus. We are excited about the innovative concepts Parkhurst brings to DelVal, utilizing food raised here on campus and from local farms, as well as redesigning our dining facilities to reflect our desire to better serve our students," says Art Glass, DelVal vice president of finance and administration.

Students will also enjoy a variety of fresh dining options including Bravisimo, cooked-to-order foods from around the world; the Parkside Diner, home-style and ethnic-style foods prepared with traditional ingredients; and Pepperazzi, made-from-scratch fresh-dough pizzas. Other dining highlights include Hemisflavors, a concept that features over 1,000 fresh global cuisine recipes, prepared authentically with raw ingredients indigenous of Brazil, Greece, India, Lebanon, Mexico, Morocco, Thailand, Vietnam and Cuba.

A full line of nutritionally balanced dishes complements these offerings that balance fat, calories and sodium but still creates a naturally nourishing and fabulous-tasting meal – while offering a variety of food options for special diets, including guests with food allergies.

“DelVal is a unique campus, and Parkhurst distinctively meets our needs,” William Lyle, DelVal purchasing director says. “They have answered our students’ desires for more flexibility with a proposal that will allow DelVal to stay ranked as one of America's Best Colleges.”

About Parkhurst Dining Services:

Parkhurst Dining Services provides exceptional culinary experiences and dining services to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and associates every day. Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com

About Delaware Valley College:

Founded in 1896, Delaware Valley College is a multi-disciplinary four-year residential institution on 571 acres Doylestown, Pa, that enrolls 1,700 full-time undergraduates studying 27 majors. It offers an MBA degree, a master’s in Educational Leadership and a wide range of Continuing Education courses. For more information, visit www.delval.edu